1. Hors d’ Oeuvres

2. Translates “outside the work.” Translates “outside the work.” “Foods served apart from the meal.” “Foods served apart from the meal.” Creative, light, bite sized items. Creative, light, bite sized items.

3. Types Of Hors d’ Oeuvres Hot – Sausages, smoked fish/meat, Potato Napoleon (caviar & sour cream). Hot – Sausages, smoked fish/meat, Potato Napoleon (caviar & sour cream). Cold – Pates, oysters, cheeses, crudités. Cold – Pates, oysters, cheeses, crudités. Finger food – Empanadas, wontons, Quail Scotch eggs. Finger food – Empanadas, wontons, Quail Scotch eggs. Canapés – 1 to 2 bites; open faced (composed hors d’ oeuvres). Canapés – 1 to 2 bites; open faced (composed hors d’ oeuvres).

4. Service Styles

5. Passed/Butler Style Stationary/Buffet

6. International Britain: starters. Britain: starters. America: appetizers. America: appetizers. France: hors d’oeuvres. France: hors d’oeuvres. Cantonese: dim sum. Cantonese: dim sum. Mexico: antojitos. Mexico: antojitos. Spain: tapas. Spain: tapas. Greece: mezzes. Greece: mezzes. Italy: antipasto. Italy: antipasto. Russian: rakuski. Russian: rakuski.

7. Canapés French for sofa/couch. French for sofa/couch. 1 – 2 bites, open faced. 1 – 2 bites, open faced.

8. Canapés Components  Base  Spread  Topping  Garnish

9. Base Traditionally bread Traditionally bread a) White, wheat, pumpernickel a) White, wheat, pumpernickel b) Soft bread, toasted b) Soft bread, toasted Crackers Crackers Profiteroles Profiteroles Vegetables/fruit Vegetables/fruit Must be strong enough to support. Must be strong enough to support.

10. Spread Compound butters. Compound butters. Flavored cream cheese, mayonnaise. Flavored cream cheese, mayonnaise. Bound salads – eggs, chicken, (must be fine cut). Bound salads – eggs, chicken, (must be fine cut).

11. Toppings Can be main flavoring or accompaniment. Can be main flavoring or accompaniment. Must harmonize with other flavors. Must harmonize with other flavors. Mousse, charcuterie(smoked fish/meat). Mousse, charcuterie(smoked fish/meat). Cheese, vegetables, fruit. Cheese, vegetables, fruit.

12. Garnish Caviar, capers, chives, salmon, roe, nuts, fruit. Caviar, capers, chives, salmon, roe, nuts, fruit. Must harmonize, be proportional, and be consistent in size and placement. Must harmonize, be proportional, and be consistent in size and placement.

13. Prep Complete all mise en place. Complete all mise en place. Store at proper temperatures. Store at proper temperatures. Adhere to a production schedule. Adhere to a production schedule.

14. Presentation Eye appealing and creative. Eye appealing and creative. Harmonizing flavors and colors. Harmonizing flavors and colors. Simplicity / elegance. Simplicity / elegance.